1/2 kg of cooked chicken, shredded
120 g of cooked ham
3 tablespoons of mayonnaise
1 tablespoon of tomato extract
1/2 teaspoon of mustard
120 g of melted butter
to taste: salt and pepper
1 tablespoon of margarine
1 tablespoon of wheat flour
1/2 cup of milk
1 tablespoon of milk
2 tablespoons of unflavored gelatin dissolved in 1/2 cup of chicken broth
lemon zest
red bell pepper in brine
lettuce
1/2 kg of cooked chicken, shredded
120 g of cooked ham
3 tablespoons of mayonnaise
1 tablespoon of tomato extract
1/2 teaspoon of mustard
120 g of melted butter
to taste: salt and pepper
1 tablespoon of margarine
1 tablespoon of wheat flour
1/2 cup of milk
1 tablespoon of milk
2 tablespoons of unflavored gelatin dissolved in 1/2 cup of chicken broth
lemon zest
red bell pepper in brine
lettuce
Grease a ring-shaped mold with a diameter of 20 cm
Pound the chicken and ham well
Place in a bowl with 2 tablespoons of mayonnaise; add tomato extract, mustard, and melted butter
Season to taste
Squeeze the mixture into the prepared mold and refrigerate until firm
While doing this, prepare the sauce
Melt the margarine in a pan
Add flour and cook slowly for 1 minute, stirring constantly
Remove from heat and add milk, stirring well
Heat again and bring to a boil, stirring without pause
Cook slowly for an additional 2 minutes
Remove from heat
Add 1 tablespoon of milk and the remaining 1 tablespoon of mayonnaise
Add 2 tablespoons of chicken broth to dissolved gelatin
Stir until well cooled
Carefully, release the chicken mixture onto a plate
Cover with the sauce and refrigerate until firm
To garnish, cut red bell peppers and lemon zest into strips
Dip into remaining gelatin (with chicken broth) and place around the ring
Cut lettuce and place inside the ring.
